Sherried Mushroom Soup Recipes

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CHEF JOHN'S CREAMY MUSHROOM SOUP

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12



Chef John's Creamy Mushroom Soup image

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

CREAM OF MUSHROOM SOUP WITH SHERRY

Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR

Provided by Tracy K

Categories     Vegetable

Time 55m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 16



Cream of Mushroom Soup with Sherry image

Steps:

  • Heat oil in a Dutch oven over medium high heat.
  • Add onion, carrot, and celery; saute 6 minutes or until tender.
  • Reduce heat to medium; add mushrooms and garlic.
  • Cook 7 minutes or until mushrooms are tender, stirring frequently.
  • Add water, sage, salt, pepper, and broth; bring to a simmer.
  • Cover and simmer for 25 minutes.
  • Remove from heat, cool for 5 minutes.
  • Place half of mushroom mixture in a blender or food processor; process until smooth.
  • Pour pureed soup into a large bowl.
  • Repeat procedure with remaining mushroom mixture.
  • (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
  • Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
  • Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

2 teaspoons olive oil
2 cups chopped onions
1 cup thinly sliced carrot
2/3 cup chopped celery
8 cups sliced button mushrooms (about 1.5 pounds)
4 cups sliced shiitake mushroom caps (about 7 ounces)
2 cloves garlic, minced
1 cup water
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 (14 1/2 ounce) cans reduced-sodium chicken broth
6 tablespoons half-and-half
1/4 cup dry sherry
parsley, for garnish (optional)
parmesan cheese, for garnish (optional)

SHERRIED MUSHROOM SOUP

This recipe is from Cooking Light Magazine. Soup has a very intense flavor and is wonderful on a cold fall evening. Very good!

Provided by Susan Dillard

Categories     Vegetable

Time 1h35m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 8



Sherried Mushroom Soup image

Steps:

  • To prepare broth, melt butter in a Dutch oven over medium heat.
  • Add thyme and shallots; cook 10 minutes or until shallots are golden brown.
  • Stir in broth and porcini mushrooms; bring to a boil.
  • Reduce heat; simmer, uncovered, 1 hour.
  • Stain broth mixture through a sieve into a bowl; discard solids.
  • Return broth mixture to pan.
  • Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
  • Stir in chives.
  • Serve immediately.

Nutrition Facts : Calories 119.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 700.4, Carbohydrate 14.7, Fiber 1.1, Sugar 1.8, Protein 6.3

2 tablespoons butter
1 tablespoon chopped fresh thyme
1 lb shallot, coarsely chopped
6 (14 1/2 ounce) cans chicken broth
2 ounces dried porcini mushrooms
2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
3/4 cup dry sherry
3 tablespoons chopped fresh chives

WILD MUSHROOM SOUP WITH SHERRY

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10



Wild Mushroom Soup with Sherry image

Steps:

  • Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
  • Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.

1 ounce dried Porcini mushrooms
1 cup boiling water
2 tablespoons butter
1/2 cup finely chopped onion
4 garlic cloves, thinly sliced
6 ounces fresh Shiitake mushrooms, stemmed, caps sliced
1/2 cup dry Sherry, plus additional for garnish
4 cups chicken stock or vegetable stock
4 ounces Enoki mushrooms, trimmed
Chopped epazote, oregano or chives

SHERRIED MUSHROOM SOUP

Categories     Soup/Stew     Mushroom     Sauté     Quick & Easy     Sherry     Shallot     Simmer     Boil     Gourmet

Yield Serves 2

Number Of Ingredients 7



Sherried Mushroom Soup image

Steps:

  • In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, chopped fine (about 1/2 cup)
3/4 pound mushrooms, half of them sliced and the rest chopped fine
3 tablespoons cream Sherry
2 cups low-salt chicken broth
1/4 cup chopped fresh chives or scallion greens

WILD MUSHROOM SOUP WITH SHERRY

Categories     Soup/Stew     Wine     Blender     Garlic     Mushroom     Vegetable     Lunch     Sherry     White Wine     Fall     Winter     Party     Shallot     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 13



Wild Mushroom Soup with Sherry image

Steps:

  • Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
  • Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
  • Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.

8 tablespoons (1 stick) butter, room temperature
2 cups sliced celery
1 cup sliced shallots
3/4 cup chopped onion
3 garlic cloves, minced
3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
3 cups sliced crimini mushrooms (about 6 ounces)
3 cups sliced oyster mushrooms (about 4 1/2 ounces)
1/2 cup dry white wine
1/2 cup dry Sherry
1/4 cup all purpose flour
8 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream

CREAMY MUSHROOM SOUP

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Provided by Lori

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9



Creamy Mushroom Soup image

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

MUSHROOM SOUP

If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.

Provided by Mark Bittman

Categories     dinner, easy, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11



Mushroom Soup image

Steps:

  • Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
  • Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
  • Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
  • Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams

2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like)
1/2 stick butter
1 sprig fresh thyme or rosemary
1 large yellow onion or 3 or 4 shallots, chopped
1 tablespoon minced garlic
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
Salt and freshly ground black pepper
1/3 cup sherry or Madeira
5 cups chicken stock, mushroom-soaking liquid or a combination
1 cup cream (optional)
Chopped fresh parsley leaves for garnish

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